KJ’s Nana is 84 years in age and recently told me about a gluten free boiled fruit cake recipe she had found. Nana has been an invaluable source of gluten free recipes that either she or her friends cut out of magazines for me.
We had Nana to lunch recently and she asked if I could give her a 1 1/4 cup of gluten free flour so that she could make this recipe. We forgot and so I was to drop her over the essential ingredient so that she could try this recipe. Resourceful and keen, she purchased a packet herself and then rang to say “the boiled fruit cake is ready for KJ”.
I must say that this has now become my favourite gluten free boiled fruit cake recipe. The grated apple and coconut makes this cake moist and Nana substituted the ginger for cherries knowing that ginger might not be to a young person’s taste.
Thank you Nana for baking with love and understanding and care.
What views do other gluten free bakers have on coconut flour?
2015 and I promise to take myself out of my comfort zone …
In the latest free Woolworths fresh magazine, I spied this recipe for a Coconut and Raspberry Loaf. I have baked with coconut flour before and at the time had mixed feelings about the texture of the baked item. So with the New Year still young, I decided to revisit coconut flour and bake this Coconut & Raspberry Loaf .
The loaf bakes well and presents beautifully, but I know that my gf taste tester will not enjoy its texture. Me: if I had a choice of a raspberry loaf made with almond meal and one made with coconut flour, my preference would go to the former.
Gluten free baking has broadened the range of products I bake with : banana flour, almond meal, hazelnut meal, buckwheat flour, polenta, chickpea flour, corn maize flour, flaxseed meal and gf flour mixes. So I am used to working with different textures and flours: just not ‘sold’ on coconut flour.
Love to hear your thoughts on coconut flour as it could just be that I am yet
to find a ‘good’ recipe.